Cranberry Eggnog Muffins

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These cranberry eggnog muffins are full of holiday flavor. Fluffy muffins filled with fresh cranberries, eggnog, and a brown sugar streusel.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Keyword: cranberry eggnog muffins

Servings:

Mix together light brown sugar, flour, salt, and melted butter to form a streusel crumble.

Preheat the oven to 375 degrees F. Spray a muffin tin with non-stick cooking spray or line with muffin liners.
Toss the chopped cranberries with the 2 tablespoons of sugar.
In a large bowl, stir together sugar, eggs, eggnog, melted butter, oil, and almond extract.
Stir in flour, baking powder, and salt.
Fold the cranberries into the batter. Fill each muffin cup 2/3 full.
Top each muffin with streusel topping.
Bake 18-20 minutes or until toothpick comes out clean. Remove from the oven and let the muffins cool in the pan for 5 minutes. Transfer the muffins to a wire rack to finish cooling.
Stir together powdered sugar and eggnog. Drizzle over cooled muffins.

Make sure to spray the muffin tin with non-stick cooking spray. Even if you use liners, I like to spray them to make sure the muffins don't stick.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them finish cooking and makes them easier to remove from the muffin tin.